2 tbsp peanut oil
1/2 lb finely chopped onion
2 cup long-grain rice, cooked
1 tsp tumeric
2 tsp salt
2 cup fresh or canned coconut milk
2/3 cup stock (chicken or vegetable)
2 whole cloves
1 whole cinnamon stick or- chinese ci, nnamon bark
2 bay leaves
A Recipe for
Fragrant Coconut Rice
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
I eat merely to put food out of my mind. |
| N.F. Simpson |
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This Recipe for Fragrant Coconut Rice is one of thousands in the Recipes-to-go Asian Cookbook.
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| Gael Greene |
Food Tip |
This is a recipe for Fragrant Coconut Rice from the recipe cookbook of Recipes-to-go (Asian)
sing Sage: |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
Food Tip |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
Heat the oil in a large casserole until moderately hot. Add the onion
and stir-fry for 2 minutes. Put in the rice, tumeric, and salt, and
continue to cook for 2 minutes.
Add the coconut milk and stock and bring the mixture to a boil. Stir
in the whole cloves, cinnamon, and bay leaves. Turn the heat as low
as possible and let the rice cook undisturbed for 20 minutes. It is
ready to serve when the rice is cooked.
Source: Asian Vegetarian Feast - by Ken Hom William Morrow and
Company, Inc. - New York ISBN: 0-688-07753-6 Typed for you by Karen
Mintzias
Serves: 4
Fragrant Coconut Rice Recipe brought to you by Recipes To-Go